Japanese Omelette Squares with Sweet Mustard

A few years ago just outside the Tsukiji fish market in Tokyo, I discovered tamagoyaki. An omelette made from rolled up layers of sweet egg, it’s a snack, sushi component or part of a bento box. Mesmerised by a street stall with eight pans on the go, I was inspired to try it at home. They served it up with a nostril-flaring hot mustard, but I’ve concocted a more mellow version using a little miso.